Winter green salad with walnuts, apples, and parmesan-anchovy dressing🥗

Ingredients

Dressing

• 1/2 cup mayonnaise

• 1 ounce finely grated parmesan

• 6 whole anchovy fillets, mashed into a paste with the back of a fork

• 2 teaspoons lemon juice (from 1 lemon)

• 1 teaspoon Worcestershire sauce

• Kosher salt and black pepper

Salad

• 2 Belgian endives, core removed, leaves cut into thin slivers

• 1 head radicchio, finely sliced

• 1 quart loosely packed frisée fronds, pale green and yellow parts only (about 2 heads)

• 1 large tart apple such as Fuji or Granny Smith, cut into thin matchsticks

• 1/4 cup chopped fresh parsley

• 2 cups toasted walnuts

Recipe

1. Whisk the mayonnaise, parmesan, mashed anchovy, lemon juice and Worcestershire in a medium bowl. Season with salt and pepper

2. Toss the endive, radicchio, frisée, apple and parsley with dressing to taste and season with salt and pepper. Add the walnuts, toss briefly, and serve right away